Artisan Pesto Kielbasa Pear Sandwich

Whatever happened to well-designed and stylishly presented sandwiches? Somewhere with the introduction of focaccia and panini this mainstay has exited stage left! Fresh artisan bread delicately spread with fresh pesto, fresh pear, and kielbasa is hearty and delicious!

4 thick slices of fresh Artisan Sourdough Bread 

2 links Polish Kielbasa (pre-cooked and chilled) 

2 slices of aged cheddar cheese 

1 large very ripe anjou pear, sliced length-wise Fresh Basil Pesto

Green Olives (optional) 

Sea salt and black pepper

Spread a thick layer of fresh pesto over two of the bread slices. Cut sausages in half length-wise and place on top of bread. Arrange sandwich ingredients on top. Mildly season with sea salt and black pepper to taste and close with remaining two bread slices. Serve at room temperature.

Egg Chorizo Aged Cheddar Breakfast Sandwich

6 thick slices of bread of your choice

1 cup chorizo

4 large eggs

3 large slices aged cheddar cheese

1 small white onion, finely chopped

Extra virgin olive oil

Sea salt and black pepper

Whisk eggs to combine. In a large pan, add one tablespoon of olive oil. When hot, add onions and chorizo to cook (about 4 minutes). Add eggs. Saute until cooked (about 1 to 2 minutes). Season with sea salt and black pepper.

On a flat surface line three slices of bread. Add cheese to the bottom, followed by chorizo and egg scramble. Add the remainder of the bread to the top. Press down firmly.

Add sandwiches to a hot skillet. Turn over frequently until toasted and cheese melted.

Serve immediately.

Quinoa Jambalaya

Quinoa: 
2 cups quinoa

2 garlic clove, crushed

4 cups vegetable broth

1 teaspoon vegetable bouillion

1 teaspoon fresh sage

1 teaspoon cumin

Extra virgin olive oil

Sea salt and black pepper to taste

Bring broth to a rolling boil, add quinoa, cumin, sage, bouillon, and garlic. Drizzle two tablespoons of olive oil and stir to combine. Season with sea salt and black pepper and reduce heat to low. Put the lid on and simmer until all the liquid is absorbed and quinoa is cooked but still firm to bite (al dente) about 15 - 20 minutes. Turn heat off and leave lid on.

Content: 

1 lb medium shrimp, devein and peel

4 links chicken and apple sausages, chopped

2 garlic cloves, crushed

3 large celery stalks, chopped

1 large white onion, peel and chopped

1 fuji apple, chopped

3 tablespoons fresh parsley, chopped

3 scallions, chopped

Extra virgin olive oil

Sea salt and black pepper

In a deep sided skillet on medium heat, add three tablespoons of olive oil. When hot, add onions, apples, celery, sausage and garlic. Sauté until soft. Add shrimp, sautéing a further 4 minutes or until shrimp turns pink. Add Quinoa and stir well to combine. Add parsley and season with sea salt and black pepper to taste. Drizzle extra olive oil on top and serve hot.